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Pork Vindalho (Goa)


1 kg lean pork, cleaned
10 dried red chillies/peppers
10 peppercorns
10 cloves garlic
1 inch piece ginger
8 cloves
1 inch piece cinnamon
1 tsp cumin seeds
1 mustard seeds
1 tsp sugar
1 tsp vinegar
2 tbsp oil
1 peg coconut feni
2 medium onions, chopped fine
2 cups water
Salt to taste


(pork cooked in pungent red gravy)

Cut the cleaned pork into bite-sized pieces. Apply salt and keep aside. Grind all the spices in the vinegar, adding the 1 tsp sugar. Apply the ground spices to the meat and keep aside for 4 hours.

Heat the oil in the pan on medium heat and add the meat. Stir fry the meat for 5 minutes, then add the chopped onion,coconut feni, rest of the vinegar and the water gradually. Cover the pan and lower heat. Stir cook till meat is tender and
the oil rises to the top (approx. 30 minutes).

Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo.

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